I was blown away by how amazing this spread/dip turned out. The one modification that sealed the deal for me was using smoked almonds in the pesto. Best. Decision. Ever. Seriously, make this pesto before I buy all the smoked almonds myself. Although this probably won’t pass as a straight up goat cheese substitute, I doubt anyone will mind since they will be too busy inhaling this tangy goodness. Weekend here we come, pretzels and dip on the docket!

‘Goat’ Cheese Pesto Dip [Vegan]

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For the Goat Cheese:

  • 1/2 cup cashews, soaked at least 2-3 hours
  • juice of half a lime
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt

For the Pesto:

  • 1 cup basil
  • 3 cloves garlic
  • 1/3 cup smoked almonds (or regular almonds)
  • 1/2 cup water
  • 1/2 teaspoon salt


  1. For the pesto: In the bowl of a food processor or blender, combine the basil, garlic, smoked almonds, water, and salt. Puree until smooth, adding water as needed.
  2. For the vegan goat cheese: In the bowl of a food processor or blender, combine cashews, lime juice, vinegar and salt. Puree until smooth and blended, could take up to 2-3 minutes, adding water if necessary.
  3. Combine pesto and vegan goat cheese in small bowl, mixing thoroughly. Can be served immediately, but flavors blend better if refrigerated for at least 2 hours.

Nutritional Information

Total Calories: 516 | Total Carbs: 26 g | Total Fat: 42 g | Total Protein: 18 g | Total Sodium: 2487 g | Total Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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